Description
Chicken noodle soup with a kick
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 1 onion, cut into 2-inch slices 1/2-inch thick
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons red pepper paste
- 6–8 cups chicken stock
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 2 large chicken breasts, cut into 1-inch pieces
- 2 large handfuls small leaf spinach
- 12–16-ounces of noodles of your choice: udon, wide egg noodles, soba noodles
- 1–2 limes
Toppings
- green onions
- cilantro, roughly chopped
- basil, cut into thin ribbons with scissors
- jalapeño, sliced thinly
- teaspoon sesame oil or spicy sesame oil
Instructions
- Heat a large soup pan or Dutch oven over medium-high heat, add oil, when hot, add onions and salt. Stir and sauté for 8 minutes until the onions are translucent.
- Add garlic, ginger and red pepper paste, stir and cook for 1 minute. Add stock, lemongrass, fish sauce and brown sugar and bring to a boil then reduce heat and simmer. Add chicken pieces and cook for 6-7 minutes until chicken is thoroughly cooked through. If using cooked rotisserie chicken, add and cook until warm, 2-3 minutes.
- Add spinach just before serving.
- Cook noodles in a separate sauce pan until al dente because they will continue to cook once added to the soup.
To serve:
Place noodles into a soup bowl, pour soup on top, swirl the sesame oil on top, then add the herbs, jalapeños and green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: Asian